Crustless Mini Cheesecakes
If you are looking for a dessert to feed a crowd, these crustless mini cheesecakes are just the thing. Top with the filling of your choice.
My classic Chocolate Walnut Brownies are another great option if you are looking for desserts to serve at potlucks and parties.
Crustless Mini Cheesecakes
Yields: 24 servings | Prep time: 15 mins + 3-4 hrs to chill | Baking time: 16-18 mins
Ingredients:
16-oz. cream cheese, room temperature
½ c. granulated sugar
2 large eggs, room temperature
1 T. all-purpose flour
1 t. real vanilla extract
¼ c. sour cream
Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
Directions:
Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
Mix the cream cheese with the granulated sugar in a large mixing bowl.
Mix in one egg at a time to the cream cheese mixture until well combined.
Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
Crustless Mini Cheesecakes
Ingredients
- 16- oz. cream cheese, room temperature
- ½ c. granulated sugar
- 2 large eggs, room temperature
- 1 T. all-purpose flour
- 1 t. real vanilla extract
- ¼ c. sour cream
- Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
Instructions
- Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
- Mix the cream cheese with the granulated sugar in a large mixing bowl.
- Mix in one egg at a time to the cream cheese mixture until well combined.
- Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
- Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
- Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
- To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
